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| Honest Fare |
2 cups French Lentils
3 carrots, sliced into ovals
2 Tab. Olive oil
1 can stewed tomatoes
1/2 yellow onion, diced
2 cloves garlic, minced
6 cups water
1 Tab. Dried Tarragon
A few sprigs fresh Oregano
2 Bay Leaves
1/2 tea. Black Pepper
1 Tab. Salt
2 Tab. Miso paste, dissolved in a little hot water
2 Tab. Worcestershire sauce
Crusty bread, for serving
Put olive oil, carrots, garlic and onions in the bottom of a crockpot. Add herbs and spices on top. Add the rest of the ingredients, finishing with the Lentils and water. Cook on low 6 hours. Serve with crusty bread.
Source: Modified slightly from the recipe at Honest Fare
3 carrots, sliced into ovals
2 Tab. Olive oil
1 can stewed tomatoes
1/2 yellow onion, diced
2 cloves garlic, minced
6 cups water
1 Tab. Dried Tarragon
A few sprigs fresh Oregano
2 Bay Leaves
1/2 tea. Black Pepper
1 Tab. Salt
2 Tab. Miso paste, dissolved in a little hot water
2 Tab. Worcestershire sauce
Crusty bread, for serving
Put olive oil, carrots, garlic and onions in the bottom of a crockpot. Add herbs and spices on top. Add the rest of the ingredients, finishing with the Lentils and water. Cook on low 6 hours. Serve with crusty bread.
Source: Modified slightly from the recipe at Honest Fare
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